Que Bella Portabella Risotto, Ciao Italia. Inspired by Milan
5 c. Central Market Organics Chicken Broth
10 fresh organic basil leaves
1 Tbsp. H-E-B Olive Oil
1/3 c. shallots, sliced
1 c. Portabella Mushrooms, sliced
1 c. Central Market Organics Carniroli Rice
* black pepper and salt
Combine chicken broth and basil leaves in large saucepan and bring to a boil over Medium heat. Reduce heat to Low and cook 10 minutes. Remove and discard basil leaves. Keep broth warm over Low heat.
Heat heavy saucepan over Medium heat 2 minutes. Add olive oil and shallots, stir-fry 2 minutes, until shallots are golden. Add mushrooms and stir-fry 2 minutes. Add rice and stir-fry 2 minutes until a toasted aroma is released.
Add 1 cup of hot basil chicken broth to rice mixture, stirring constantly, until rice has absorbed stock. Repeat, adding 1 cup at a time of remaining basil chicken broth, allowing broth to be absorbed before adding next cup. Add last cup of basil chicken broth, risotto will be creamy and tender, with a firm texture. Season risotto with black pepper and salt to taste. Serve immediately.
No Nutritional Information Available